FRIDAY 3.21.25 BOH MID WILL

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Notes about the shift in general:

Today was a busy Friday, lots of slices in the a.m., a deferred 10-pie order at 5pm, segueing into a busy p.m. It just calmed down for a minute and we are restocking Marsal. It feels like the next wave is impending. Most of the down time I had was used to discuss everything Raymond and I discussed in our meeting with Ronaldo. I told Juan, Leo, and Pedro about ceiling tile and cooler cleaning expectations for next week. Cynthia told me about the current plan for the art car parade and I brainstormed with her how to meet those needs. I am working on crosstraining Ramona and Wendy on salad/sandwich this week which will be crucial for any future plans. Savannah will start dough training this week so we can maintain and increase our level of bread production. Aaron will be training the following week. I talked to everyone that was here about all of these plans and training. Breaks will be done at 9pm. Good shift.


Next shift be on the lookout for:

Capicola levels, depending on how we're looking we may need more before the weekend is up. 

1.How many pies did we run on the timesheet? 

4/5

2. KMOD stuff:

I followed up with Leo about the foil for the combi oven. Ronaldo and myself will do a thorough check tomorrow to assess potential needs. I will do a milk and anchovy run tomorrow.

3. Food stuff:

Solid rise on the sicilians, other than some sloped corner pieces that were wasted. Excellent house pies, dressings were on point.

4. Sales for the shift: 

$11K

5. Labor for the shift:

22%

People:


Dough/Dish: Meredith

Prep: Wendy

Z1R: Danilo

Z2R: Carlos

Z3R: Gabino

Z1M: Juan Carlos

Z2M:

Z3M:

Z4M: Ramona

Sub/Salad: Leti


Notes for FOH: Again, great movement from Savanah, Erica, and Aaron. P.M. crew is a machine. Solid communication from Andrew and Ryan. Good shift.



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